Chikmagalur Robusta

About Chikmagalur Robusta

Chikmagalur is often called the birthplace of coffee in India — legend holds that Baba Budan brought seven coffee seeds from Yemen to these hills in the 17th century. Today the district produces some of India’s finest Robusta, celebrated for its exceptional body and low acidity.

Our Chikmagalur Robusta is naturally processed: the whole cherry is dried on raised beds under the sun for 3–4 weeks. This extended contact between the bean and fruit gives it a naturally sweet, chocolatey character before it even reaches the roaster.

Flavour profile

• Aroma: Dark cocoa, toasted wood, a whisper of smoke
• Taste: Bittersweet dark chocolate, earthy undertones, brown sugar
• Finish: Long, warm, and slightly smoky
• Body: Full and velvety — exceptional as espresso or South Indian filter coffee

Best brewing methods

Method	Grind	Ratio
South Indian filter	Very fine	1 : 5
Espresso	Fine	1 : 2
French press	Coarse	1 : 12

Sourcing & sustainability

Beans are sourced from the Mudigere and Koppa regions of Chikmagalur. All partner estates practise natural shade-growing under native Silver Oak and Jackfruit trees. A portion of each sale is reinvested in local farmer co-operatives.

Storage

Store in an airtight container away from light and heat. Dark roasts are stable: whole beans stay vibrant for up to 45 days; grind just before brewing for the best cup.